Coconut Beef


Make it Fast, Cook it Slow: The Big Book of Everyday Slow Cooking by Stephanie O’Dea (641.5884 Od21)

‘Tis the season for fast and easy slow cooker meals.  In the dead of winter, when sunlight is in short supply and the wind is so, so cold, everyone needs some simple, set-it-and-forget-it crock pot recipes to ensure a warm bowl of something hearty and delicious at the end of the day. We have you covered if you’re looking for some delicious slow cooker meals.  This is just one of many books that will keep you slow-cooking until the tulips start poking up through the thawing ground.  I tried the coconut beef recipe, but I substituted pork for the beef.  I thought it could have been a bit spicier; had it not been going to a pot luck, I would have upped the pepper factor considerably.  But it was gone by the end of the meal, so the tasters seemed satisfied.  There are a ton of recipes in this one book, from breakfast to dessert.

Coconut Beef

Serves 6

2 lbs stew meat

Juice of 1 lime

1 14 oz can coconut milk

1 yellow onion, chopped

2 garlic cloves, chopped

2 t brown sugar

1 t curry powder

½ t ground coriander

1 t ground cumin

1 ½ T chili paste

1 (1-inch) piece fresh ginger, peeled and grated

Use a 4-quart slow cooker.  Put the meat, lime juice and coconut milk into the stoneware. Follow with the onion and garlic.  Add the brown sugar, spices and grated ginger.  Toss the meat in the liquid and spices to coat.  Cover and cook on low for 8 hours, or on high for 4 hours.  The coconut milk will be yellow form the curry, and will separate a bit, but a quick stir will turn it all creamy again.  Serve over white or brown rice.


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